Ingredients: 

• 3 lb pork shoulder blade roast, lean, all fat removed
• 1 tbsp liquid mesquite smoke
• coarse sea salt

Directions:
Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours.

[2]

Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.

[3]